Truffle ravioli with lemon and crab sauce, a quick recipe for success
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Total: 12 min Diners: 2
Making homemade ravioli can be a tedious activity: making the pasta, preparing the filling, rolling out the pasta, putting the filling in, cutting…. But preparing recipes with ready-made ravioli is something tremendously easy and delicious that solves a lunch or dinner in a quick and delicious way. In Spain, we are increasingly accustomed to the use of this fresh pasta that is already sold in all supermarkets, but there is a big difference if we buy it quality or if we buy it battle.
Even the white supermarket brands can become very different! On this occasion, I use some black truffle ravioli that I really like, but I would also gladly recommend you the pumpkin ones they sell in Mercadona for the lemon and crab sauce that accompanies this dish.
Ricotta cheese and spinach stuffed ravioli would also be a very good option for the preparation, looking for the cheese inside with the spinach to soften the lemon outside and make the crab stand out. Then, if you have leftover ravioli you can make a ravioli lasagna or you can fry them to make a really delicious appetizer and with little effort as well.
The grace here is that the ravioli can be purchased – as in the recipe for ravioli with tuna and shrimp – and that will make it take no time at all to prepare this recipe. The sauce, moreover, could be used for spaghetti as well as for a fish dish, it could be great to finish a hake! Or you could even finish off a mussel risotto, for example.
If you like crab, I recommend you try the cans of crumbled crab sold in supermarkets (look for good quality, we are not talking about crab sticks) because with them you can make rich crab salads, crab mixes with mango and avocado or even some fascinating crab croquettes; always with little work and effort. Because otherwise we would have to cook the crabs, shell them and little by little take out all the meat. A job for the Chinese. Frozen crab, spider crab or crab meat is also sold.
If you like recipes with a touch of lemon acid I recommend you to prepare the lemon pasta with asparagus, which is also a quick and easy recipe with few ingredients, some lemon roasted poussins that are extremely juicy and tasty and also some baked mackerel with lemon; a way to make this blue fish at home without smelling a lot.
How to make truffle ravioli with lemon sauce
Ingredients
. Truffle and cheese ravioli, 250 g Butter, 50 g Lemon juice, to taste Crumbled crabmeat, 100 g Ground black pepper, c/s Salt, c/s Fresh chervil or parsley, to taste
Step 1
Bring water to a boil with a little salt to cook the ravioli in it. Once it starts to boil, add the ravioli and wait 2-3 minutes according to the manufacturer’s instructions. Remove very carefully, with the help of a skimmer, and take to another container with a little of the cooking water and a few drops of olive oil.
Step 2
In the same pan, removing the water completely, melt the butter over medium-low heat so that it does not take color at any time. When it is well melted, add the lemon juice, keeping the heat at a gentle-medium level and using the back-and-forth motion of the pan to help the sauce emulsify.
Step 3
Add the crab meat and also a little black pepper, to taste. Continue helping to emulsify everything with the back and forth of the pan and when it has body turn off the heat.
Step 4
Add the ravioli to the sauce and mix everything well, being careful not to damage the ravioli. You can finish them with some chervil leaf, but I don’t recommend adding any cheese for this lemon and crab combination.
